Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
  • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
  • A21C3/04—Dough-extruding machines ; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D8/00—Methods for preparing or baking dough
  • A21D8/02—Methods for preparing dough; Treating dough prior to baking
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/20—Extruding

Definitions

• the present invention relates to a method of manufacturing a strip of kneaded and extruded dough, based on wheat flour, and intended in particular for the manufacture of dry cookies and "crackers".
• a conventional industrial process for manufacturing dry biscuits uses a kneading machine for kneading the raw dough and trains of rolling mills to first obtain by pre-rolling (or "pre-sheeting") a thick strip which is transformed by successive stages of rolling into a strip of raw dough.
• the dough formulas to laminate must therefore take into account this constraint of adhesion to the rolling tools, which constitutes a limitation to creativity and innovation in the field of dry cookies and crackers: compositions giving a dough that is too adherent. cannot be transformed into biscuits in an industrial manner with the conventional rolling processes.
• the vigorous mixing accompanied by a heat treatment is intended to minimize the phase separation of the oil which is likely to occur subsequently during the extrusion which is accompanied by partial cooking.
• NABISCO In all cases, the processes described by NABISCO involve a vigorous first mixing or kneading accompanied by heat treatment to control the problem of oil separation, then the addition of the rest of the water and the crystallized sugar to check the crunchiness of the final cookie, and finally a second mixing or kneading before the final extrusion. Consequently, the methods described by NABISCO make it possible to obtain a partial baking of a crumb-like cookie by two cascading mixing operations, the first of which is accompanied by a heat treatment and the second or both is followed by an extrusion, the extrusion which follows the second mixing operation having the function of obtaining the desired partial cooking at low pressure.
• US Patent 5,268,187 describes a process for obtaining by cooking-extruding a strip of thin dough, the extrusion process using prior kneading and extrusion using three rotary rollers. The strip obtained is not raw.
• the subject of the present invention is a process capable of replacing the conventional rolling process mentioned above, the basic idea of the invention being to carry out in a single apparatus the kneading of the dough and its extrusion in the form of 'a strip of raw and thin dough.
• the thickness of the strip is capable of being adjusted, for example between 0.3 mm and 3 mm, or even 5 mm, and its width is capable of reaching values of the same order of magnitude as the width of the laminated strips obtained by the conventional process.
• the invention also relates to a process making it possible to obtain directly at the outlet of the extruder, one or more strips, the thickness of which is chosen at will, and in particular a thin strip suitable for the production of cookies, without the need for a subsequent rolling step. This considerably simplifies the installations.
• the method according to the invention makes it possible to obtain strips of raw dough which may have a thickness chosen for example between 0.3 mm and 5 mm.
• the dough obtained has properties which allow it to be used as a conventional raw dough strip for obtaining products such as dry cookies, shortbread cookies, low-fat cookies, crackers, etc. ..
• the calibration of the strip is obtained by extrusion through a die, its adhesion characteristics are therefore less of a constraint for the subsequent stages of manufacture, it is therefore possible to produce a raw calibrated strip of new formulation, in particular formulations producing extremely paste sticky.
• the compositions of the cakes and cookies that can then be produced are innovative, and have a certain competitive advantage.
• the invention thus relates to a process for obtaining a strip of kneaded and extruded dough based on wheat flour, in particular at a flow rate of 100 to 3500 kg / h of raw dough, and capable of raising by baking characterized in that it comprises:
• the means of continuous kneading and pressurization can advantageously be a twin-screw corotative mixer, contained in a sheath, the assembly being commonly called twin-screw extruder.
• ZPM equipment from Werner & Pfeiderer or BC from Clextral or any other similar equipment can be adapted so as to have suitable screw modules arranged in the correct order, to perform the functions required for mixing, kneading operations , pressurization under the specified conditions of the present invention.
• the temperature of the strip of raw dough at the outlet of the extrusion die is advantageously between 15 ° C and 45 ° C and preferably between 18 ° C and 30 ° C. This can be obtained by cooling the sleeves and / or the shafts of the extruder with a refrigerating fluid recycled between about -10 ° C and -5 ° C, to obtain maximum heat exchange between the dough and the fluid.
• the method according to the invention makes it possible to significantly reduce the investment costs of a manufacturing line, since the kneading and the extrusion of the raw dough can be carried out continuously in the same device, the mixer-extruder, with for example dynamic dosage of ingredients. It also makes it possible to achieve fineness of strip which cannot be obtained by conventional rolling of a raw strip due to the stickiness of the dough to the rolling mills. This fineness of strip, which makes it possible to avoid any subsequent rolling, also makes it possible to produce, by superposition of strips of raw dough, multilayer cookies with interposition between the strips of a filling having a viscosity possibly different from that of the strips of raw dough.
• Kneading advantageously has a duration of the order ⁇ e 50s to 600s, and preferably of the order of 150s.
• the kneading zone can advantageously include cams with eccentrics and / or con uguated counter-rotating screws.
• the duration of passage of the dough in the die supply zone is preferably of the order of 10 to 120 s.
• This die supply zone can advantageously include conjugated screw elements of the limited shear type, or preferably a gear pump.
• the specific mechanical energy dissipated is advantageously between 10 and 50 J / g and more particularly between 20 and 50 J / g. This in particular makes it easy to control the heating of the treated doughs by compensating for it by cooling the furnace and / or the screws so that the temperature of the dough does not exceed 45 ° C., which allows the leavening powders, in particular ammonium bicarbonate, not to dissociate before l entry into the baking oven.
• the specific mechanical energy is the sum of the mechanical energies reduced to the mass of dough treated: energy of kneading, pressurization, pressure drop in the die.
• flours or powder mixes liquids (syrups, melted or plasticized fats, water, flavorings), return of parings, e / or transport ingredients in a mixer-extruder transport zone, from an ingredient inlet of the mixer-extruder, to the kneading zone, with a shear which may for example be between approximately 10 and 50 s ⁇ 1 and preferably between 20 and 50 s "1 .
• the duration of passage of the ingredients in the transport zone is advantageously of the order of 10 to 30 s, and preferably of the order of 15 s.
• the method can advantageously include pressurization in a pressurization zone located between the kneading zone and the die supply zone, so as to keep the mixed dough in pressure in the kneading zone, for example between 5 and 70 bars.
• the pressurizing zone may have partially cut inverted pitch screws so as to ensure a leakage flow downstream, that is to say towards the die supply zone.
• the method preferably comprises cooling the screws and / or the sleeves to an internal temperature of the sleeves and / or the screws advantageously between -5 ° C. and + 5 ° C. This effectively removes at least part of the heat due to the shearing of the dough and therefore, either to use significantly higher shearing rates, or to increase the duration in particular of kneading and / or extrusion. Cooling is carried out using cold water or a coolant, and preferably against the flow of the dough.
• the cooling is advantageously ensured in at least half the length of the kneading and feeding zones of the die, and in the case of the cooling of the sleeves, it is preferably carried out separately for each sleeve.
• the method implements a simultaneous mixing of all the ingredients upstream of the kneading zone.
• the process implements before kneading, in a first step a premix of powdery ingredients and of at least one liquid and / or melted fat, then the addition of water in a second step. This variant makes it possible to modify the rheology of the dough and the texture of the finished products.
• a third variant which is suitable in particular for a raw cookie dough said to have a low fat content, it uses before kneading, firstly a premix of powdery ingredients with water and optionally at least a syrup, and secondly, the addition of at least one liquid and / or melted fat.
• the process can comprise, for a raw cookie dough, a weight composition of:
• At least one emulsifier for example soy lecithin - 0% to 0.5% of at least one basic acidity corrector (monocalcium phosphate, pyrophosphate, etc.)
• the lifting element may comprise 0.2% to 0.4% of ammonium and / or sodium bicarbonate.
• the invention also relates to a mixer-extruder, for example an extruder forming a continuous kneading machine, for implementing the above method, which comprises a kneading zone with a shear of between 10 s "1 and 150 s " 1 , and a die feed zone for feeding a pressure between 1 and 350 bars a rectangular die, the shear in the die feed zone being between 10 s ' 1 and 150 s "1 and preferably between 10 s "1 and 60 s " 1 .
• the pressure required for extrusion in the die can reach significant values (50 to 350 bars).
• the pressurization for the supply of the die is then advantageously carried out by a gear pump, supplied by the kneading zone under a pressure of 0.5 to 20 bars, and preferably 2 bars, and which discharges the dough into the die zone in a regular manner, thus creating the pressure necessary for the flow of the dough in the extrusion die.
• This pressure can be between 10 and 350 bars and more particularly between 50 and 350 bars.
• This type of pump therefore makes it possible to significantly limit the specific mechanical energy of pressurizing the dough, and therefore to minimize the heating of the raw dough. It also makes it possible to reduce the pressure required at the end of the kneading zone, and therefore to limit the heating, as well as the shearing imparted to the dough upstream of the die for pressurizing the kneaded mixture, which can then be of the order of 10 to 60 s "1. It also makes it possible to reach pressures on the extrusion die of the order of 350 bars at temperatures compatible with applications for calibrating strips of raw cookie dough (20 ° at 45 ° C.) The shears printed with paste during its passage in the gear pump vary from 10 to 60 s "1 according to the rotational speeds of the gear pump.
• the rectangular die advantageously has an adjustable passage height e, the height being the dimension taken in the direction of the thickness of the strip of extruded dough. It is fed at its center by the die feed zone of the extruder, constituted for example by a gear pump and it advantageously has a pressure diffusion chamber arranged upstream of the rectangular dough passage way, which has for example a fine slit of variable length, this length being greater towards the center than at the edges, in order to distribute the flow of extrudate in order to obtain a homogeneous extruded strip of constant thickness.
• the thickness of the rectangular slot is adjustable using a flexible lip, the position of which is determined by an adjusting member. The adjustment can be automated by coupling to a strip thickness sensor.
• FIG. 1 appended represents a preferred embodiment of a mixer- extruder according to the invention
• FIGS. 2a to 2c showing details of the extrusion head of the mixer-extruder of FIG. 1, respectively in cross section, in section AA and in view from below.
• the pulverulent products are generally dynamically premixed in a metering device, preferably a mass metering device, upstream of the mixer-extruder. Where appropriate, the fats are also premixed together continuously in the liquid or molten state.
• the mixer-extruder device shown in FIG. 1 comprises a double main shaft 20 with a twin screw equipped with screw systems which define the different functional zones, here 4 in number, namely:
• a transport zone 1 occupying for example 25% of the length L of the double shaft and which is equipped with two combined co-rotating screws providing shear of the order of 10 s "1 to 100 s -1 and preferably between 20 s "1 and 50 s " 1.
• the transport time can be of the order of 10 s to 30 s.
• a kneading zone (or kneading) occupying for example 40% to 70% of the length L of the double shaft, and which is fitted with eccentric cams providing shearing on the order of 10 s "1 to 150 s " 1.
• the kneading time is on the order of 60 to 180 s.
• a pressurization zone 3 which has two screws with inverted pitch which can be partially cut to provide a downstream leakage rate.
• This pressurization zone makes it possible to maintain a sufficient pressure in the kneading zone, so as to ensure that the latter remains well filled.
• This pressurization zone occupies for example 10% of the length L. - a zone 4 for feeding the extrusion die 40, the zones 3 and 4 occupying for example 25% of the length L. It allows ensure a pressurization between 5 and 70 bars of the upstream part of the die 40, constituted by a feed channel 41, by means of conjugated screw elements and with limited shear.
• a gear pump 70 (FIG. 2a) can be used as a means of pressurizing the dough in the die, when the pressure necessary for the flow of the dough in the die exceeds 10 bars. It can then reach pressures of the order of 350 bars.
• the pressure required is an increasing function of the viscosity of the dough which, for given raw materials, depends mainly on its humidity and its fat content.
• a pressure diffuser 31 for example a narrowing of passage, which allows the maintenance of a minimum pressure even if the extruded strip is thick.
• the pressure diffuser 31 is preferably adapted to transfer the flow of dough over the entire width of the channel 43 supplying the extrusion slot 41 to obtain a strip of raw extruded dough 8 of uniform thickness.
• the diffuser 31 has for this purpose, as shown in Fig.2b, a passage length 1 (taken in the direction of travel of the dough) which is greater in the center 32 than on the edges 34 of the die.
• the die 40 Downstream of the channel 43, which has a flared passage section relative to the pressure diffuser 31, the die 40 has a slot 60 whose thickness e is substantially constant over the entire width of the strip 8, and which is adjustable to using a movable part 45 (FIGS. 2a and 2c) adjusted by screws 50.
• This movable part 45 can be flexible so as to be able to adjust zone by zone over the width of the slot 60, the thickness of the slot 60, so as to adjust, as necessary, the exit speeds and thicknesses, in order to obtain a strip of constant thickness and exit speed through the slot 60. In this way, we obtain after extrusion of a strip 8 of constant and homogeneous thickness on the belt 7.
• the feed channel 41 of the die 40 can be bent (at 42), so as to allow the strip of raw dough to fall vertically from the vertical section 44 at the level of the slot 60 which opens in the vicinity of the conveyor belt. drive 7. This avoids problems of cohesion of the dough.
• the slot 60 of the die 40 is in this case positioned at a distance from the belt 7 which is of the order of 2 to 3 cm.
• the pressure diffuser is preferably in the form of a profiling chamber delimiting a rectangular slot 31 situated in the axis of the slot 60 and the length L of which is greater at the center 32 than at the edges 34.
• This diffuser pressure is for example constituted (see FIG. 2a) by a fixed excess thickness 35 delimiting a straight edge 36 of the slot 31, the opposite edge of the latter being delimited by another fixed or mobile excess thickness 30, possibly adjustable by an element of adjustment such as screws 39 (Fig. 2a and 2c) making it possible to modify the thickness of the rectangular slot 31 by varying its average thickness e m .
• This technology is known per se in the field of dies for plastics.
• Example 1 This example corresponds to the preparation of a strip of extruded raw shortcrust pastry, of the following weight composition: Dry ingredients:
• the dry ingredients are introduced (in powder form) through a hopper at the entrance to the transport zone.
• the oil and glucose syrup are also brought to the transport area.
• water and glucose syrup are added at the end of the kneading zone. The amount of water added and the water contained in the glucose syrup is sufficient for the water in the feed zone of the extrusion die to wet the flour particles in order to obtain 'a shortbread cookie.
• the transport time is approximately 15 s
• the kneading time is approximately 100 s
• the passage time in the supply area of the die is about 40 s.
• the temperature of the strip of raw dough at the outlet of the die is approximately 25 ° C., and its thickness is from 0.5 mm to 3 mm.
• This example corresponds to the preparation of a strip of extruded raw dough, for dry biscuit, of the following weight composition:
• additives such as flavorings, acidity correctors, enzymes, reducing agents 0.1% (0% -l%)
• the values given in brackets correspond to a general formula suitable for making biscuits using the process according to the invention.
• All the ingredients are introduced into the transport zone by dynamic dosing.
• the transport time is approximately 15 s
• the kneading time is approximately 100 s
• the passage time in the supply zone of the die is of the order of 40 s
• the temperature of the strip of extruded raw dough is, at the outlet of the die, about 25 ° C.
• its thickness is from 0.5 mm to 1.7 mm.
• all the ingredients except the fat or fats and the sugar syrup are introduced into the transport zone.
• the fat (s) and the sugar syrup are introduced at the end of the kneading, towards the exit from the kneading zone.
• This example corresponds to the preparation of a strip of extruded raw dough, for dry biscuits with a low fat content, of the following composition by weight:
• additives such as flavorings, acidity correctors, enzymes, reducing agents 0.1% (0% -l%) 1.
• All the ingredients are introduced into the transport zone, or all the ingredients except the oil are introduced into the transport zone, and the oil is introduced at the end of kneading towards the outlet of the kneading zone .
• the transport time is approximately 100 s
• the kneading time is approximately 40 s
• the passage time in the supply zone of the die is of the order of 40 s.
• the kneaded dough at the end of the die feed zone is pushed into the die zone for example by a gear pump type MAAG EX 140, at a pressure of 300 bars, and the temperature of the strip at the extrusion outlet is about 35 ° C.
• the extrusion speeds (for example 10 to 40 meters per minute) are compatible with the running speeds of the strips of dough laminated on conventional biscuit installations.
• the strip of raw dough is transported by a belt for subsequent processing such as rotodecoupe, cooking, etc.
• a rotary cutter 9 which is capable of producing between 0% and 40% of parings depending on the geometry of the final product.
• One of the advantages of the process according to the invention is that it allows continuous recycling of the parings.
• the parings are for this purpose reintroduced at the start of the gravity transport zone, or at the entrance to the kneading zone using a multilobe pump, for example placed at the bottom of a hopper for receiving the parings, whose nominal flow rate is clearly higher than the paring flow rate, so as to allow good compaction, without introducing heating of the recycled raw dough, the flow rate of the multilobe pump being in practice several times greater, for example 5 times greater, to that of the crop rate.
• the method according to the invention makes it possible to obtain a more isotropic product which has less stress than a laminated product and better elastic recovery, as well as better calibration of the thickness of the product.

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• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Manufacturing & Machinery (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Fodder In General (AREA)
• Noodles (AREA)
• Confectionery (AREA)

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• 1998
  • 1998-09-21 FR FR9811731A patent/FR2783403B1/fr not_active Expired - Fee Related
• 1999
  • 1999-09-03 AT AT99941687T patent/ATE295082T1/de active
  • 1999-09-03 EP EP99941687A patent/EP1115291B8/de not_active Expired - Lifetime
  • 1999-09-03 PT PT99941687T patent/PT1115291E/pt unknown
  • 1999-09-03 AU AU55208/99A patent/AU5520899A/en not_active Abandoned
  • 1999-09-03 ES ES99941687T patent/ES2241311T3/es not_active Expired - Lifetime
  • 1999-09-03 WO PCT/FR1999/002104 patent/WO2000016635A1/fr active IP Right Grant
  • 1999-09-03 DE DE69925287T patent/DE69925287T2/de not_active Expired - Lifetime
  • 1999-09-20 AR ARP990104718A patent/AR020487A1/es unknown

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